Getting ready for GMP's Cert. Audit for Bakery . Need some help with Process Control. Am not sure I understand exactly what they are asking for.

From the expectations manual, I think they want the process steps for each product produced including: documented process targets for the measurable elements regarding quality and meeting specifications, control of formulations, specific points in production that are crucial to quality of finished product.

i interpret that to mean ( very rough draft for Frozen Bagels):

Rec & Storage of ingredients and packaging materials - documented

Mix ingredients - how & documented (control formulations)

Mix dough

Chunker

Divider- weight check - documented (specification/quality control)

Former - belt speed - documented (spec/quality control)

Blast Freezer - temp - documented (spec/quality control)

Finished Product - visual insp- documented (spec/quality control)

Packing - weight - documented (spec control)

Storage - temp - documented (spec/quality control)

This is very rough draft and I may have left steps out or have them out of order. Am I on the right track????